Chocolate Crispy Peanut Butter Balls

Our family has been making these little guys to add to holiday cookie baskets since 1987. They freeze well, so you can make them early. The recipe's from one of my favorite junior league cookbooks, "Creme de Colorado".

• Ready In: 50 mins
• Yields: 5 dozen

Ingredients

• 3 3⁄4 cups powdered sugar
• 1⁄2 cup butter or 1⁄2 cup margarine
• 2  cups crunchy peanut butter
• 2  cups  Rice Krispies
• 6  ounces  German sweet chocolate
• 6  ounces  semi-sweet chocolate chips
• 2  ounces  paraffin wax

Directions

1. Combine first 4 ingredients in large bowl and mix well.
2. Roll dough into 1-inch balls and chill, covered.
3. For chocolate coating, melt German and semisweet chocolates, and paraffin wax in top of double boiler over boiling water, stirring constantly until smooth.
4. Use a toothpick to insert in each ball, dipping balls into chocolate mixture, one at a time.
5. Set balls on wax paper to harden.
6. Store in airtight container in refrigerator.